Chickpea cookies with chocolates and pecan toping .Its a yummy in taste and tempting in looks. Baker Megan did such a amazing work.
Baker – Megan
Website –https://www.sweetsyoucaneat.com
Instagram Profile – https://www.instagram.com/sweets_you_can_eat
Facebook Profile – https://www.facebook.com/sweetsyoucaneat
Photos by Milkshake Creative
Let’s start with the recipe now !
Chocolate Pecan Chickpea Cookies
| Prep Time | 15 min |
| Cook Time | 18 minutes |
| Passive Time | 60 minutes |
| Servings |
people
|
- 1 - 15 oz. can chickpeas drain (reserve 2 tablespoons liquid)
- 1/2 Cup Almond butter
- 1/2 Cup Maple syrup
- 2 Teaspoons Vanilla
- 1 Teaspoons Apple cider vinegar
- 1/2 Cup oat flour
- 1/4 Cup whole oats
- 2 Teaspoons baking powder
- 1/2 Teaspoon baking soda
- 1/4 Teaspoon Sea salt
- 1 Cup Toasted chopped pecans
- 1 Cup dark chocolate chips
- Large crystal salt
Ingredients
Wet
Dry
|
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- Preheat oven to 350ºF/180ºC. Grease 2 cookie sheets with coconut or olive oil.
- 30 Cookies
1 .Place pecans onto baking sheet and toast 10 minutes. Watch carefully, remove as soon as they start to smell toasty and are slightly brown.
2 .Rough chop; set aside.
3. Drain chickpeas, reserve 2 tablespoons liquid and add them into a blender with almond butter, maple syrup, vanilla and vinegar. Process on medium speed until a smooth batter forms. 1 to 2 minutes.
4. Scoop the chickpea batter into a bowl and add oat flour, whole oats, baking soda, baking powder and salt. Stir until smooth. Add toasted pecans and chocolate chips. Stir and refrigerated cookie dough 30 minutes.
5. Using a large ice cream scoop, scoop 2 tablespoons cookie dough onto baking sheet. Space cookies 1/2-inch/2 cm apart (24-30 cookies, depending on size). Sprinkle with a generous pinch of large crystal salt.
6. Bake 18 minutes or until cookie edges brown and cookie become firm outside and remains moist inside. Check by turning over a cookie to see the browned bottom.
Enjoy the cookies with Tea Or Coffee.
TIP: This cookie batter is so smooth; you can bake them into small muffin tops by pouring the batter into baby cupcake tins.
